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Roasted Bell Peppers Bruschetta
- 4 slices of Barrio bread (or 8 slices of baguette)
- 1-2 garlic cloves
- Olive oil
- Salt and pepper to taste
- 2 tomatoes, seeds and juice removed
- 2 roasted bell peppers, seeds and skins removed
- Basil, finely chopped
- Barrio Bread’s pain au levain or their baguettes work best for
- this recipe.
Toast the bread slices, then gently rub one side of each slice with the clove of garlic. Drizzle that side with some olive oil. Cut the tomatoes and bell peppers in small cubes and mix them in a bowl with the basil.
Scoop a soup spoon of the tomato and bell pepper mixture on each slice. Season with salt and pepper and add another drizzle of olive oil.
Submitted by Philippe, Tucson CSA